It’s the kind of morning you just want to keep the robe on. In the blackness of dawn, the rain is falling steadily, a gentle stacatto you have not heard in months. You let the dog venture outside, and even he has forgotten his fear of the rain. The ground is shining, the grass is glistening, and the earth finally smells clean.
As the light breaks over the treetops, you notice for the first time the shades of crimson mingled with the green, and once you settle down with that first cup of coffee, you pull the robe tighter around you, cinching the strings into a neat bow.
If only it were the weekend.
Well, it’s just a few days away, and I think we deserve a treat to take us through the end of the week. We may not be able to stay home in bed with a good book and the cat, but we can take it with us. You see, cookies are like that.
These Pumpkin Chocolate Chip Oatmeal Cookies are like edible weekends, and I have made several batches in the last couple of days, perhaps my way of lengthening out those lazy days. They disappear quickly, like any good weekend, but the good news is, you can always make more.
Pumpkin Chocolate Chip Oatmeal Cookies
The hint of pumpkin, cinnamon and nutmeg brings an autumn twist to a classic oatmeal cookie. If you don't have bread flour, use all purpose - it will be a flatter and less chewy cookie, but no less delicious.
1 cup (2 sticks) butter (both unsalted and salted work - I actually like the salted butter in this cookie), softened
2 cups brown sugar
2 teaspoons vanilla extract
2 large eggs
1/3 cup pumpkin puree
1 1/2 cups bread flour
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon baking powder
3 1/4 cups rolled oats
1/2 cup semi sweet chocolate chips
In the bowl of an electric mixer, blend the butter with the brown sugar until smooth. Add the vanilla and eggs, and mix until fully incoporated, using a spatula to clean the sides of the bowl peridically. Add the pumpkin puree and mix well.
In a separate bowl, whisk together the bread flour, salt, cinnamon, nutmeg, ginger and baking powder. Add the flour to the wet ingredients in two additions, and be sure to scrape the sides of the bowl with a spatula to make sure it is well combined. Slowly stir in the oats, follwed by the chocolate chips. Place in the refrigerator to chill for at least 15-30 minutes.
While the dough chills, preheat the oven to 350 degress F, with racks placed in the middle and top of the oven.
Using a standard cookie scoop, small ice cream scoop or large spoon, drop the cookies two inches apart on a parchment or silicone lined baking sheet (the cookies should be nearly two tablespoons worth in size).
Place into the oven and bake for about 13-15 minutes, rotating racks half way (if you are using two baking sheets, switch placement in the oven from middle rack to top and vice versa). When the cookies are golden brown, remove from oven and let it rest in the cookie sheet for 1 minute, then transfer to a cooling rack.
Adapted from Brown Sugar Oatmeal Cookies, Ree Drummand via Food Network.